Tuna Steaks with Grilled Veggies


Main Dish
Tuna Steaks with Grilled Veggies

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Grilled, sliced tuna on a grill plate next to fennel, white onion, and sliced mushrooms

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Recipe Data


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    Since tuna is so lean, it can be dry and tough when fully cooked. You'll want to leave the center slightly pink. Start testing the tuna for doneness after a few minutes on the grill.

    Recipe Tags

    Servings and Ingredients

    Serves 4
    8 tbsp. Hy-Vee Select olive oil, divided
    6 tbsp. lemon juice, divided
    2 tbsp. Hy-Vee seasoned salt
    1 tbsp. garlic paste
    4 (8-oz. each) tuna steaks, 1-in. thick, thawed if frozen
    4 c. Hy-Vee ShortCuts precut vegetables , such as onions, mushrooms, asparagus, bell pepper and/or snow peas (about 2 packages)
    2 lemons, halved

    Things To Grab

    • 2 medium bowls
    • Small bowl
    • Large resealable plastic bag
    • Shallow dish
    • Large grill pan


    1. Combine 5 tbsp. oil, lemon juice, seasoned salt and garlic paste in a medium bowl for marinade. Reserve one-third of the marinade in a small bowl; set aside. Place remaining marinade in a large resealable bag placed in a shallow dish. Add tuna. Seal bag and turn to coat. Marinate in the refrigerator for 15 minutes, turning once.

    2. Toss together precut vegetables, lemon halves and remaining 3 tbsp. oil in a medium bowl.
    3. Heat a large grill pan over medium-high heat. Remove tuna steaks from bag; discard marinade. Cook tuna in grill pan for 5 minutes. Turn steaks. Add vegetable mixture to grill pan; cook with tuna for 5 to 7 minutes more or until desired doneness.
    4. Drizzle cooked tuna steaks with reserved marinade. Serve steaks with vegetables and lemon halves.

    Nutrition facts


    440 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 120mg
    • Sodium: 820mg
    • Total Carbohydrates: 8g
    • Protein: 54g

    Daily Values

    Vitamin A 25%
    Vitamin C 80%
    Iron 15%
    Calcium 2%

    Recipe Source:

    Balance January 2017